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Yao Ji Chengdu Urban Hotpot

Hot pot · ⭐ 3.6

Ground-floor Commercial Unit, East Side of Tiansu Road, Zancheng Phase II (North of Shangzhuang Street)

Dishes

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  Whole Beef Tallow Pot

  A spicy hot pot base made primarily from beef tallow and aromatic spices, commonly used in Sichuan cuisine for cooking meats, vegetables, and tofu.
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  Inner Mongolian Lamb

  Inner Mongolian lamb uses high-quality lamb from Inner Mongolia, with tender meat and evenly distributed fat. It is usually cooked in clear water or stewed to preserve its original flavor, or stir-fried or grilled with seasonings such as green onions, ginger, and garlic.
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  Dried Gongcai

  Dry贡菜 is a traditional dish primarily made with贡菜. To prepare it, first wash and dry the贡菜, then cut it into bite-sized pieces. Next, use a unique drying process to remove excess moisture from the贡菜 while preserving its crisp and tender texture. Finally, it can be mixed with seasonings for direct consumption or used as a side dish in cooking, delivering a distinctive taste and flavor.
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  Oil-soaked tofu skin

  Oil tofu skin is a traditional soy product dish made from fresh yellow beans, carefully processed through multiple steps including soaking, grinding, boiling the slurry, and forming a film. The finished product has a golden color, thin texture, smooth and tender taste, and good elasticity. It can be cooked with various seasonings and side dishes, suitable for stir-frying, boiling, or cold mixing, making it an excellent choice among vegetarian dishes.
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  Crispy Fried Pork Strips

  Crispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Chinese chrysanthemum greens

  Gai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
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  Warrior Beef

  Bàowáng beef is a dish featuring beef as the main ingredient, typically using beef shank or brisket. After marinating, it's slow-cooked or braised until tender and flavorful. Common seasonings include scallions, ginger, garlic, soy sauce, and cooking wine; some recipes add doubanjiang or chili for extra flavor.
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  Fresh Beef Tripe

  Fresh beef tripe is a dish made primarily from fresh tripe, cleaned and cooked by blanching, stewing, or stir-frying. The tripe is crisp and tender with a smooth texture, often enhanced with chili, scallions, ginger, and garlic.
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  Fresh Bamboo Shoots

  Fresh bamboo shoots are a dish made primarily from fresh bamboo shoots. After peeling and slicing or cutting, they are blanched to remove bitterness, then stir-fried or stewed with meat, vegetables, or other ingredients to maintain their crisp tenderness.

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